Whip up this salt and pepper squid and prawn seafood salad – an Australian favourite at your next lunch or barbeque. This healthy seafood salad is perfect for entertaining your guests in the summer months. Refreshing, with loads of flavour and healthy, this lightly marinated prawns and calamari can be cooked on a barbeque or hot plate without deep frying.
Have eaten numerous versions of this salad during Australia’s hot summer months and have never grown tired of it. Perhaps it is our climate or also perhaps as our summer holidays happen to fall during Christmas and New Year break hosting our friends with oysters, barramundi, trout or King Prawns are a must.
Substitute some ingredients with Baby Octopus or fish bites. This salad is equally simple and delicious.
This seafood is fabulous laid out on a bed of fresh coriander, parsley, rocket and red cos lettuce with an very light thai dressing.
Seafood and Salad
- 2 squid tubes
- 400g Green prawns
- 1 medium cos lettuce chopped roughly
- 1 Lebanese cucumber sliced lengthwise thinly
- 1/2 bunch coriander leaves only
- 1/2 bunch parsley finely chopped
- 2 spring onions dark green part removed rest cut super fine
- 200g cherry tomatoes
- 2 tablespoons pure olive oil
- 1 tablespoon light soya sauce
- 1 tablespoon cracked red and black peppercorns crushed
- 1 teaspoon sea salt
- 1 tablespoons pure olive oil
- 1 tablespoon fish sauce
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon ground garlic
- 4 tablespoons lemon juice
Toss salad ingredients and set aside in a bowl
Shell the prawns - leave the tail on
Cut the squid in half lengthwise and then in half again.
Score the inside surface diagonally, being cautious not to cut all the way through otherwise the squid won't curl. Make further cuts diagonally but in the opposite direction, making a cris cross pattern.
Rinse and strain well. Marinade in olive oil, salt and cracked pepper.
Preheat your hot-plate and place your prawns and calamari cut side up on the hot plate . as soon as they start to curl nudge them to help them curl further then turn them over.
Turn the prawns over as well. The whole cooking process should only take 1 - 1 1/2 minutes depending on the heat your hot plate produces. Sprinkle chilli flakes evenly over seafood. Turn off the heat.
Mix all the ingredients for the dressing together.
Toss the salad and dressing together and place on a serving dish. Place the seafood on top.
King Prawns and Australian Tiger Prawns have been used in this recipe.
Amount Per Serving: Calories: 170 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 163mg Sodium: 1245mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 18g
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Nice and easy. We loved its presentation and the seasoning was justs right.